We had lots of spiced pumpkin leftover after making ravioli, and decided to try waffles.
In a medium bowl, I combined the following dry ingredients:
- 2 c. all purpose flour
- 1/2 t. salt
- 1/2 t. baking soda
- 1/2 t. cream of tartar
- 2 eggs, separated
I beat the egg whites, with a hand mixer this time, until it held a 2″ peak.
In another bowl, I combined:
- 2 egg yolks,
- 2+ c. spiced pumpkin mixture (roasted, seasoned and pureed)
- 4 T. unsalted butter, melted
Because the batter was so thick, we cooked a little longer than normal to make sure the centers were cooked, and that did not seem to be a problem. I spray the waffle iron with cooking spray between each batch of waffles to prevent sticking that pulls the waffle in two when I try to open the waffle iron.
Because of the garlic in the spiced pumpkin, they were savory, which wasn’t for everyone. With butter and maple syrup, they were surprisingly flavorful and made for a nice brunch treat.